Rum Ball Recipe

I made these for Thanksgiving and hubby loved them. It is a super easy, no-bake recipe. There are lot’s of different versions of this dessert like these, these, and these. Here’s the recipe I used but you can be creative with it.

Ingredients:

Rum Balls:

1 1/2 cups toasted pecans, finely chopped

1 1/2 cups finely chopped vanilla wafers

1/2 confectioners sugar

2 tablespoons cocoa powder

2 tablespoons light corn syrup

1/4 cup rum

Toppings:

Confectioners sugar

Cocoa powder

Melted chocolate (semi-sweet and white)

Directions:

Toast pecans in a 350 degree oven for 6-8 minutes. Let them cool completely and then finely chop with a knife or in a food processor. Finely chop the vanilla wafer cookies and mix in a bowl with the pecans. Next, add the confectioners sugar and cocoa powder and stir until all ingredients are combined. Then, add the light corn syrup and rum and mix with dry ingredients. Chill the batter and then shape dough into 1 inch balls. After your rum balls are chilled, roll in toppings of your choice. I used confectioners sugar, cocoa powder, and melted chocolate. To melt chocolate, use a double boiler. If you don’t have a double boiler you can use a glass bowl on top of a pot. Put some of the chocolate into the double boiler until it’s melted. Once melted, dip rum balls into chocolate until they’re completely covered. Place the rum balls on a baking sheet covered with wax paper. Place the rum balls into the refrigerator until the chocolate has set. I then melted some white chocolate to drizzle over the top and again placed them into the refrigerator.

These can last in the refrigerator for several weeks so they’re the perfect dessert to make ahead of time for the holidays.